Ingredients
- 1 pound firm white mushrooms, cleaned
- 1 medium lemon
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1/4 teaspoon dried thyme
- 1/2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups heavy cream
- 1 1/2 cups chicken stock
- 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
- 1 tablespoon minced parsley
Directions
Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 50 reviews
By E.OBri
on February 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tasty! I made several changes, I used 1 1/2 C. of Fat Free Half & Half and 2 C. of chicken stock. Instead of using butter, I used 1 Tbsp. of Olive Oil and increased the amount of cornstarch for desired thickness. My husband and I really enjoyed it!
By kmhanson703
on December 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was fabulous. We didn't have leaks so we used scallions. To make gluten free skip the step with flour. Once all incredients are combined, mix some corn starch with some of the 1/2 and 1/2 and thicken. We use this for green bean cassarole since we need to cook all gluten free.
By staceysaveth_75...
randolph, NJ
on October 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I didn't have any cream so I used fat free half and half.....i let all the moisture evaporate and still had some curdling in the soup. I added some cauliflower to thicken it and then threw half of the soup in the blender. ...mixed it all together and it tasted super ....and like unlike the other reviewer, I salvaged the soup. Next time I won't use the fat free half and half...
Read all 50 reviews